Porridge Recipe

Prepare ingredients

Measure oats, milk, water, salt, ground cinnamon and vanilla. Place a medium saucepan on the stove.

Combine oats, milk and water in the saucepan and bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.

Once simmering, reduce heat to low and cook, stirring every 30 seconds, until thick and creamy, about 6–8 minutes for rolled oats. If porridge becomes too thick, stir in up to 2 tablespoons extra milk or water to reach desired consistency.

Stir in the salt, ground cinnamon and vanilla extract in the last minute of cooking. Taste and adjust seasoning or sweetness if desired. Keep warm with very low heat or cover while you make the toppings.

While the porridge cooks, peel the orange: use a small sharp knife to remove the skin and white pith, then slice the orange into 6–8 thin rounds or segments. Reserve any juice that runs out.

Heat a small non-stick skillet over medium heat. Add the butter and let it melt and foam gently—do not let it brown immediately.

Add the brown sugar to the melted butter and stir until it starts to dissolve and bubble, about 30–45 seconds.

Add the orange slices in a single layer and cook 1–1.5 minutes per side, spooning the caramel over them as they heat. Be gentle when turning so slices do not break.

Add the orange zest and the reserved fresh orange juice (or the 2 tablespoons juice from the ingredients) to the pan, stir to loosen the caramel from the pan and cook another 30 seconds until glossy. Remove from heat and set aside. Reserve any remaining pan syrup for drizzling over the porridge.

If your hazelnuts are not toasted, heat them in a dry skillet over medium heat, shaking the pan occasionally, until fragrant and lightly browned, 4–6 minutes. Transfer to a clean kitchen towel and rub to remove loose skins. Chop coarsely when cool.

Return the chopped hazelnuts to the warm skillet with the honey or maple syrup and the 1/8 teaspoon salt. Stir for 30–45 seconds until the nuts are lightly glazed and sticky. Remove from heat and spread on a plate to cool slightly; they will crisp as they cool.

Divide the hot porridge between bowls (recipe makes about 2 servings).

Top each bowl with 3–4 caramelised orange slices and spoon any remaining pan syrup over the porridge.

Scatter the glazed chopped hazelnuts over the top and finish with a light dusting of extra cinnamon if desired and a drizzle of brown sugar or maple syrup to taste.

Serve immediately while warm. Leftover porridge can be cooled, refrigerated for up to 2 days and reheated with a splash of milk.